Best 2 Pimientos Rellenos Recipes
Pimientos rellenos, a classic dish of Spanish cuisine, are stuffed bell peppers filled with a variety of ingredients and simmered in a flavorful sauce. This traditional dish is a feast for the senses, combining vibrant colors, aromatic flavors, and textures that create a truly unforgettable dining experience. Whether you prefer a vegetarian version filled with rice, vegetables, and herbs or a meat-based filling of ground beef, pork, or seafood, there's a pimientos rellenos recipe that will tantalize your taste buds. Dive into the world of pimientos rellenos and discover the perfect recipe to satisfy your culinary cravings.
Check out the recipes below so you can choose the best recipe for yourself!
PIMIENTOS DEL PIQUILLO RELLENOS DE CARNE
This tasty little dish is very typical all over Spain, this version uses ground meat, though perhaps the most common version uses flaked fish or tuna.
Provided by canarygirl
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together the meats, garlic and parsley, and season with salt and pepper to taste.
- Brown the ground meat over medium high heat (no oil necessary) until done, and drain grease.
- Add flour, stir well, and a little bit of milk (about 1/4 to 1/2 cup) and stir until thickened.
- Fill each pepper with meat mixture and seal with a toothpick.
- Dredge peppers first in egg, then in bread crumbs.
- Make the sauce: Heat 2 tablespoons olive oil over medium heat.
- Sautee onion and garlic until transparent, then add white wine, 1 tablspoon chopped parsley and nutmeg and reduce the wine a bit.
- Add tomato sauce and simmer 20 minutes.
- Meanwhile, fry the peppers: Heat oil over medium high heat.
- Fry peppers until golden, about 3-5 minutes total, and drain on paper towels.
- Place peppers in a serving dish, and pour sauce over and serve.
MEAT STUFFED RED PEPPERS (PIMIENTOS RELLENOS DE CARNE)
A Spanish recipe I found on "About.com". Here is what is stated: The Spanish love peppers and prepare them in many different ways. This meat stuffed pepper recipe uses ground meat as the stuffing for roasted peppers. They are breaded and fried, then accompanied by a rich-tasting onion sauce.
Provided by diner524
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.).
- Note on Peppers: To serve as a main course, use 4 whole roasted red bell peppers, stem removed, so they may stuffed at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. Use our simple step-by-step instructions on How to Roast Peppers over a BBQ grill, or under a broiler. If you wish to make a tapa, use 12-18 roasted small piquillo peppers.
- Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.
- Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs, salt and paprika. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.
- Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.
- When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.
- As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.
- Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.
- Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.
- Serve on plates surrounded by onion sauce.
Tips:
- Select the right peppers: Choose large, firm bell peppers with a smooth, unblemished surface. Avoid peppers with soft spots or bruises.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
- Use a variety of fillings: Pimientos rellenos can be filled with a variety of ingredients, such as rice, meat, seafood, vegetables, and cheese. Get creative and experiment with different flavor combinations.
- Cook the peppers thoroughly: Pimientos rellenos should be cooked until the peppers are tender and the filling is cooked through. Depending on the filling, this may take 30 minutes to an hour or more.
- Serve the peppers hot or cold: Pimientos rellenos can be served hot or cold. If you are serving them cold, chill them in the refrigerator for at least 30 minutes before serving.
Conclusion:
Pimientos rellenos are a delicious and versatile dish that can be enjoyed by people of all ages. With a little creativity, you can create a pimientos rellenos recipe that is sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give pimientos rellenos a try!
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